Comment
The Comment section on Catering Today features expert opinions, editorials, and thought leadership from across the UK hospitality industry. It offers in-depth perspectives from restaurateurs, chefs, trade body leaders, and analysts on the key issues shaping foodservice — from staffing and supply chain challenges to innovation, sustainability, and market recovery. Catering Today’s commentary highlights diverse industry voices, providing critical insights and strategic viewpoints that help hospitality professionals navigate commercial, regulatory, and operational change.
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Jul- 2018 -31 July
Taking stock – accountancy top tips for pubs and restaurants
As any restaurant owner or publican will know, hospitality involves long days, a constant mission to keep customers happy and providing a service that is second to none. So it can be difficult to balance these important tasks with finding the time to take stock and keep on top of…
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30 July
The Apprenticeship Levy – one year on
Following a year of the Apprenticeship Levy, the government initiative to fund three million places for apprentices by 2020, Jill Whittaker, managing director at HIT Training, reflects on its impact, what the future holds for apprenticeships in the UK and what opportunities this opens for the hospitality sector “For some…
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27 July
What is a ‘blind restaurant’? The rise of the dining in the dark experience
Us Brits like our food, that’s for sure. From a quick takeaway to a fancy meal out, we are often planning our next feed. But what if you couldn’t see the dish that had been placed in front of you? For those with vision impairments, this is what they face…
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26 July
Securing a patent
Securing a patent for a business idea or product is not a straightforward process. As an entrepreneur in a competitive industry, you need to protect your invention but it’s a time-consuming and financial investment that you will be making; before doing so, and in order to increase your chances of…
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25 July
The evolution of the burger
Ten years ago, “burger” was a bit of a dirty word. A grubby indulgence you got at a fast-food chain as a treat. The junk food staple had garnered a pretty bad reputation thanks to the release of Fast Food Nation by Eric Schlosser and the 2004 documentary, Supersize Me.…
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24 July
Creating a print direct mail campaign for the hospitality and catering industry
Marketing in a sector like hospitality and catering is essential when competition is so fierce. But, how can you ensure you do this in an effective and efficient manner that doesn’t deplete your budget? This guide to direct mail marketing for entrepreneurs in the hospitality and catering sector is designed…
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23 July
Etiquette tips for restaurant and bar managers
Since Meghan Markle and Prince Harry married in May, a number of news pieces have emerged on how the American is expected to behave now that she is a member of the British royal family. Commentators have drawn attention to royal traditions that guide what to eat (no garlic), how…
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20 July
How can the catering industry reduce packaging waste?
When considering the style and type of packaging to be used in the catering industry, we should not lose sight of the fact that packaging is an essential ingredient in the finished product. In our modern world where food may be prepared as a complete meal many miles from where…
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19 July
Is Deliveroo moving customers from cover to couch?
Stolen food, high commission prices, overworked staff and ruining restaurants’ relationships with their customers – just a few claims made by restaurateurs who partner with door-to-door delivery apps such as Deliveroo. The massive growth of the British-born smartphone app, which allows customers to order meals from well-known high street restaurants…
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19 July
Practical, easy and cost-effective ideas to improve your pub
The current casual dining market offers pubs a unique opportunity to maximise the appeal of their venues with interesting interiors and alfresco facilities. It is simply impossible for pubs to survive offering mediocre food, drink and service – the customer has lots of choice. Pubs are a uniquely British hospitality…
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